The biochemical and physical effects of electrical stimulation on beef and sheep meat tenderness

Meat Science

Volumn 65, Issue 2, 2003, Pages 677-691

  Hwang, I H ^a   Devine, C E ^b   Hopkins, D L ^c  

^a National Institute of Animal Science   (South Korea)

^b THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

^c NSW AGRICULTURE   (Australia)

Author keywords

Beef; Lamb; Proteolysis; Shortening; Stimulation; Ultrastructure

Indexed keywords

BIOCHEMISTRY; CALCIUM; ENZYMES; FOOD PROCESSING; MUSCLE;

PROTEOLYSIS;

MEATS;

LAMB; OVIS ARIES;

EID: 0038267939     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00271-1     Document Type: Review

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